CAPE WINE-LEVURES. 237 



The wine was perfectly dry, and had a very dark colour 

 (red on dilution with water). 



It must he noted : 



( </ 1 That during the open fermentation and at the high 

 temperature (26-33° C.) prevailing, a fair amount of alcohol got 

 lost by evaporation. Still, the young wine had 15.34 volume per 

 cent, alcohol, and the wine, when 84 months old had 15.7 volume 

 per cent, alcohol. This is a case of a natural, unfortified wine 

 with over 15 volume per cent, alcohol. In the following cases 

 tli is will he found repeatedly. 



(b) The total acidity is high. This is characteristic of the 

 F'ontac grape. 



(c) The volatile acidity is rather high, although not too 

 high for such a full-bodied, heavy wine. The high temperature 

 of fermentation will account for this. 



(rf) The sugar has all been decomposed. The slight 

 amount found (o.o^gr. per 100 ccm. wine) is only half of the 

 amount generally reckoned for the reducing substances othe- 

 than sugar in a normal dry wine. 



(e) The glycerine (determined by Stritar's isopropyl iodide 

 method) is high, but on account of the high alcoholic strength of 

 this wine, the alcohol-glycerine ratio of to. 6 still falls within the 

 limits, 7-14. usually adopted for this ratio in pure natural wine^. 



2. White Frexch. Vintage 191 t. 



Pressed on 9th February, 1911. 



Composition of must: Sugar = 21.6° Balling. 



Total Acidity = 4.68 per mille as Tartaric acid. 



The must was at once separated from the husks and stalks, 

 the press-must being added to the rest. To increase the low 

 acidity of the must, 2 lbs. of Tartaric acid were added to 1 

 leaguers must, or about 1 gramme Tartaric acid per litre must. 



' The must was at once started with a pure culture of GB3 

 the quantity added being about V/ Q of the must, and then fer- 

 mented in a Ftukvat, closed with a fermenting bung. 



Temperature: 27° C. at the start; when the temperature 

 had gone up to 33° C, 300 grs. potassium metabisulphite was 

 added which means about 160 mg. sulphur dioxide per litre must. 

 This was on the 10th February, 191 t. The maximum tem- 

 perature of 38° C, or 100.4 F. (very high) was reached on the 

 nth February, 191 1. Then it went down, and the fermentatior 

 continued regularly, till all the sugar had been decomposed. 



On the 3rd March the young wine was fairly bright and 

 quite dry. On the 21st March, 191 1, a further addition of 2 lbs- 

 Tartaric acid was made, since the wine was too flat in taste. 



On the 3rd May the wine was analysed with the following 

 results : — 



